Braided Brioche Bread Recipe

Introduction

This braided brioche bread is a soft, buttery delight perfect for breakfast or sandwiches. Its beautiful braid and tender crumb make it an impressive yet approachable homemade treat. With simple ingredients and clear steps, you’ll enjoy baking and sharing this classic loaf.

Ingredients

• 1 Tablespoon active dry yeast
• 1/4 cup granulated sugar
• 1 ⅔ cup warm milk (between 100-110 degrees F)
• 2 large eggs
• 1/3 cup all-purpose flour
• 4 ¾ cups bread flour
• 6 Tablespoons unsalted butter, softened
• 1 Tablespoon kosher salt
• Egg wash: 1 egg with a splash of water

Instructions

1. Step 1: In the bowl of a stand mixer, combine the all-purpose flour, 4 cups of bread flour, kosher salt, and softened butter. Attach the dough hook and start the mixer on low speed, letting it run for about a minute.
2. Step 2: In a large measuring cup, mix the yeast, sugar, and warm milk. Stir gently and let sit for about 15 minutes until foamy and bubbly on top. Add the eggs and mix well.
3. Step 3: Pour the yeast mixture into the stand mixer and start on low speed. Let the flour absorb the liquid, scraping down the bowl occasionally. Gradually add the remaining bread flour as needed to reach a slightly sticky but firm dough. Mix on medium speed for a few more minutes.
4. Step 4: Transfer the dough to a large greased bowl. Punch it down and form a smooth ball with the dough surface facing up.
5. Step 5: Cover the bowl with a clean towel or plastic wrap. Let the dough rise in a warm place until doubled in size, about 45 minutes to 1 hour.
6. Step 6: Lightly oil a clean surface and turn out the dough. Slice the dough in half.
7. Step 7: Divide each half into three equal pieces. Roll each piece into a 12-15 inch rope. Braid the three ropes together, tucking the ends underneath. Place the braided loaf on a baking sheet prepared with baking spray or parchment paper. Repeat with the other half.
8. Step 8: Cover the braided dough with a towel and let it rise again until almost doubled in size.
9. Step 9: Mix the egg wash (1 egg with a splash of water) and brush it over the top of each loaf. Sprinkle with kosher salt if desired.
10. Step 10: Bake the loaves in a preheated 375°F oven for about 25 minutes or until golden and cooked through. Optionally, brush the tops with melted butter after baking.
11. Step 11: Transfer the loaves to a wire rack and let cool completely before slicing.

Tips & Variations

• Use room temperature eggs and butter for easier mixing and better dough texture.
• For a richer flavor, substitute half of the milk with cream or add a tablespoon of honey to the yeast mixture.
• If you don’t have a stand mixer, knead the dough by hand on a floured surface for about 10 minutes.
• Add seeds like sesame or poppy on top before baking for a nutty crunch.

Storage

Store the brioche bread in an airtight container or plastic bag at room temperature for up to 3 days. For longer storage, freeze the cooled loaves wrapped in foil and plastic wrap for up to 3 months. To reheat, thaw at room temperature, then warm in a 350°F oven for 5-10 minutes to refresh the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Use about 25% less than the amount of active dry yeast and add it directly to the dry ingredients without proofing.

What if my dough is too sticky or too dry?

If the dough is too sticky, gradually add a little more bread flour until manageable. If it’s too dry, add a teaspoon of warm milk at a time until the dough softens. The dough should be slightly sticky but still hold its shape.

Braided Brioche Bread Recipe

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★★★★★

4.8 from 113 reviews

This Braided Brioche Bread recipe yields soft, buttery, and slightly sweet loaves with a beautiful golden crust. Featuring a classic braid and enriched with eggs and butter, this brioche is perfect for breakfast, sandwiches, or as a comforting treat. The dough requires two rises for optimal fluffiness and is baked to perfection in the oven.

• Author: Cleo
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 25 minutes
• Yield: 20 servings (2 braided loaves) 1x
• Category: Bread
• Method: Baking
• Cuisine: French

Ingredients

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Yeast Mixture

• 1 Tablespoon active dry yeast
• 1/4 cup granulated sugar
• 1 ⅔ cup warm milk (100-110°F)
• 2 large eggs

Dry Ingredients & Butter

• 1/3 cup all-purpose flour
• 4 ¾ cups bread flour
• 6 Tablespoons unsalted butter (softened)
• 1 Tablespoon kosher salt

Egg Wash

• 1 egg
• 1 splash water
• Additional kosher salt for sprinkling

Instructions

1. Mix the flour and butter: In the bowl of a stand mixer, combine the all-purpose flour, four cups of bread flour, kosher salt, and softened unsalted butter. Attach the dough hook and start the mixer on low speed. Let it run for about a minute to incorporate the butter into the flour mixture.
2. Activate yeast: In a large measuring cup, combine active dry yeast, granulated sugar, and warm milk heated between 100-110°F. Stir gently and let the mixture rest for about 15 minutes until it becomes foamy and bubbly on top, indicating the yeast is active. Then add the eggs and mix well.
3. Finish the dough: Pour the yeast mixture into the stand mixer bowl. Start the mixer on low speed until the flour absorbs the liquid. Scrape down the sides occasionally with a silicone spatula. Add the remaining bread flour, as needed, to achieve a slightly sticky but firm dough. Increase the mixer speed to medium and knead for a couple more minutes. Use your finger to test the dough’s consistency.
4. Transfer dough: Grease a large bowl and transfer the dough into it. Form it into a smooth ball by punching down in the center and pulling the sides inward. Place the dough ball smooth side up.
5. Let dough rest (First rise): Cover the bowl with a clean towel or plastic wrap and place it in a warm spot in your kitchen. Let the dough double in size, approximately 45 minutes to 1 hour.
6. Divide the dough: Lightly oil a clean surface. Turn the risen dough onto it and slice it into two equal halves.
7. Braid the dough: Divide each half into three equal pieces. Roll each piece into a long rope about 12-15 inches long. Align the three ropes and braid them together, tucking the ends underneath. Place each braided loaf on a baking sheet prepared with baking spray or lined with parchment paper.
8. Let dough rise again (Second rise): Cover the braided dough with a clean dish towel and let it rise until nearly doubled in size again.
9. Prep dough for baking: Whisk together one egg with a splash of water to make an egg wash. Brush the tops of each loaf generously with the egg wash and sprinkle lightly with kosher salt.
10. Bake: Preheat the oven to 375°F (190°C). Bake the brioche loaves on the middle rack for about 25 minutes or until golden brown and cooked through. Optionally brush the tops with a little melted butter immediately after baking for extra richness.
11. Cool: Transfer the baked brioche loaves to a wire rack and let them cool completely before slicing to preserve texture and flavor.

Notes

• Use warm milk between 100-110°F to properly activate the yeast without killing it.
• Make sure the butter is softened to easily incorporate into the flour mixture.
• Adjust bread flour quantity as needed to get a slightly sticky but firm dough consistency.
• Allowing two full rises is key for the fluffy, light texture of brioche bread.
• Baking spray or parchment paper will prevent sticking during baking.
• Egg wash enhances color and gives the crust a shiny, golden finish.
• You can brush melted butter on the loaves after baking for a richer crust.
• Store brioche wrapped tightly at room temperature for up to 3 days or freeze for longer storage.

Keywords: Braided Brioche Bread, Soft Brioche, Homemade Brioche, French Bread, Breakfast Bread